Garlic-Ginger Chicken Dumpling Recipe


For the sauce
  • 2 tablespoons black vinegar
  • 2 teaspoons honey
  • 1½ teaspoons chile paste (I like Sambal Oelek)
For the dumplings
  • 1-pound ground chicken
  • ⅓ cup finely grated, peeled carrots
  • 3 tablespoons finely chopped, fresh cilantro, washed and dried
  • 2½ tablespoons Mirin (sweet rice wine)
  • 2 finely chopped green onions
  • 2 tablespoons ginger pulp
  • 1 tablespoon finely minced garlic
  • 1½ tablespoons grape seed oil, plus more for the pan
  • ¾ teaspoon salt
  • a few turns freshly ground black pepper
  • about 4 dozen round (3½-inch) gyoza/potsticker wrappers
  • ¼ cup water
Garlic-Ginger Chicken Dumpling Recipe


For the sauce
  1. In a small dish, combine the black vinegar with the honey and chile paste. Set aside.
For the dumplings
  1. In a large mixing bowl, combine all of the ingredients except the gyoza/potsticker wrappers. Mix only long enough to evenly combine the ingredients.
  2. Place several of the gyoza/potsticker wrappers on a clean, dry surface and drop about 1½ teaspoons of the chicken mixture in the center of each one. (If you have a cookie scoop this size, that's perfect.)\
  3. Next, wet your fingertip with water and run it along the entire edge of the wrappers (one at a time) -- this will work as glue. Now carefully, bring all of the edges together, to wrap up the chicken mixture, into a little bundle, and then gently pinch the top so it adheres together.
  4. Coat the bottom of a medium-sized sauté pan (about 10-inch) generously with grape seed oil and place it over medium-high heat. Once it's sizzling hot, add as many of the dumplings as you can without crowding the pan -- there should be about an inch between them. (You will do this in a few batches.) Let them sauté for about 1 minute, to brown the bottoms. Then add about ¼ cup of water to the bottom of the pan, turn the heat to the lowest setting, and cover the pan with a lid or foil. Let the dumplings steam for about 3 minutes, just long enough to cook the chicken. Use a small metal spatula to lift them from the pan. Repeat this until all of the dumplings are cooked.
  5. While they're still hot, serve them with the sauce on the side.

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